Healthier living, one day at a time!

Curried Chickpeas

Prep Time

15 minutes

Prep Notes

Cooking Time

20 minutes


4 servings


2 tablespoons olive oil

1 small onion, chopped

3 cloves of garlic, minced

1/2 cup water

1 tablespoon fresh ginger root, minced

1 tablespoon cumin

1 tablespoon coriander 

2 teaspoons turmeric

1 teaspoon chili powder

1 bay leaf

19 oz. can of chick peas, drained and rinsed

28 oz. can of whole tomatoes, chopped

head of cauliflower, chopped and steamed until tender

1/2 cup light coconut milk

salt and pepper to taste


  1. Saute onion until translucent in oil in a large saute pan.
  2. Add garlic, ginger, and tomato and cook for 2-3 minutes.
  3. Add water, spices, and bay leaf to the pan and mix well.
  4. Add chick peas to pan. Bring it to a boil, then lower the heat and simmer forabout 10 minutes. Remove the bay leaf.
  5. Add the cauliflower and light coconut milk and mix thoroughly. Add salt and pepper to taste.
  6. Serve over zucchini noodles, caulk-rice, or quinoa.